Food of the Month, July 2012: Blueberries


July is National Blueberry Month, so to celebrate I decided to make a delicious and moist blueberry lemon bundt cake for the kids (okay, for me, too.) I also toasted the month with a refreshing blueberry-cranberry spritzer made from the blueberry infused vodka I posted about last month. I’m so happy that blueberries are in season right now – you can get great deals at the Farmer’s Market and some of the vendors offer organic berries.

Blueberry Lemon Bundt Cake

I adpated this recipe from one that I found on the Internet that was featured in a Family Circle magazine as “The Best Bundt Cake Ever.” It is truly delicious.


  • 2 3/4 cups cake flour
  • 1 ½  teaspoons baking powder
  • ¼  teaspoon baking soda
  • ¼  teaspoon salt
  • 2 sticks butter, softened
  • 1 3/4 cups sugar
  • 4  large eggs
  • ¼ cup fresh lemon juice
  • 1 tablespoon lemon peel
  • 1 teaspoon vanilla extract
  • 1 cup low fat buttermilk
  • 2  cups blueberries, tossed with 1 tablespoon flour


Preheat oven to 350°F. Spray the bundt pan with cooking spray.

In a large bowl, whisk together flour, baking powder, baking soda and salt.

In another large bowl, beat butter until smooth with an electric mixer. Add sugar and mix for a couple of minutes until it is fluffy. Add the eggs and beat well. Add the lemon juice, lemon peel and vanilla and mix until blended.

Add the flour mixture a little bit at a time, alternating with buttermilk. Mix for 2 minutes, scraping the side of the bowl with a spatula as needed.

Fold in blueberries with a spoon. Pour the mixture into the bundt pan.

Bake for 50 minutes or until a toothpick inserted in center of cake comes out clean. Cool on a wire rack for 20 minutes. Run a sharp knife around edges of the pan. Rmove the cake from the pan and cool completely.

Glaze Ingredients

  • 1 1/2 cups confectioners’ sugar
  • 8 -10 teaspoons lemon juice
  • 1 tablespoon buttermilk
  • Lemon zest


In a small bowl, mix together confectioners’ sugar, lemon juice and buttermilk until smooth.

Drizzle the glaze over the cake, and garnish with the lemon zest.

Serve this with vanilla ice cream or frozen yogurt (or just by itself!)

Blueberry-Cranberry Spritzer

This is a refreshing drink on a hot summer’s day!


  • 2 oz. blueberry vodka
  • 2 oz. cranberry juice (I used light)
  • Pomegranate seltzer water
  • Lime slice (optional)
  • Strawberries and blueberries to garnish


Fill a large glass with ice. Add the vodka and cranberry juice. Fill the rest of the glass with the seltzer water. Squeeze some of the lime juice into the drink and stir well. Garnish with the berries.

Bon appétit!

Eat, drink and be merry!

This entry was posted in Cocktails and Mocktails, Desserts, Recipes, Vegetables/Vegetarian/Vegan and tagged , , , , , , , , . Bookmark the permalink.

2 Responses to Food of the Month, July 2012: Blueberries

  1. I’ve been on a huge blueberry kick!

  2. Pingback: Blueberry Bliss: French Toast Casserole, Berry-Berry Mojitos and More | Kel's Cafe of All Things Food

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